Mix together the hoisin sauce, oyster sauce and water in a small bowl. Set aside.

Heat a wok until hot. Add the oil, then add the beef and stir-fry it until browned. Remove from the pan using a slotted spoon and set aside.

Add more oil to the wok if necessary (I did not need more oil), then toss in the onion and stir-fry for 4 minutes. Add the carrots and the beans (or broccoli) and stir fry for 2 minutes. (I gave it closer to 4 or 5 because of the broccoli), then add the garlic and ginger and stir-fry for 1 minute longer.

Pour in the hoisin sauce mixture, stir in the beef, and cook for 3 minutes. Serve immediately.

Preheat oven to 325ºF. Combine the herbs and salt in a small bowl, mix well. Rub the herb mixture all over the beef roast. Cover the top, bottom and sides of the roast, and place in a roasting pan.

Bake in a 325ºF oven, uncovered, for 1 1/2 to 2 hours, or until a thermometer inserted in the thickest part registers 155ºF for medium. (Roast will continue to cook after removing from the oven.) Cover the roast with foil and let it rest 15 minutes before slicing.

Combine all the ingredients in a large mixing bowl. Mix until well combined. Using damp hands, roll the meat mixture into 24 balls and set in an ungreased baking dish. (You can also make smaller meatballs, but you’ll have to bake them for less time. One-inch meatballs should take about 15 minutes and you’ll get at least 36 of them)

Bake for 20 to 25 minutes, or until nicely browned on the outside and no longer pink on the inside.

In a large skillet, cook the beef until browned. Drain any grease well. Add the taco seasoning, garlic and water; simmer uncovered for 10 minutes and set aside.

Stir the chili powder into the sour cream; set aside.

Sprinkle the cornmeal into the bottom of a 9 x 13 pan. Place 6 tortillas in the bottom of the pan, being sure to overlap the tortillas AND extend up the sides of the pan slightly. If your tortillas are small, it may take more of them to make a nice layer.

Combine the two cheeses and set aside.

Spread 1 cup of salsa on the tortillas. Next, spread half of the meat mixture, followed by half of the green onions. Spread 1 cup of sour cream on top of that, followed by 2 cups of the mixed cheese.

Repeat the layers, beginning with the tortillas.

Place another layer of tortillas on the top, followed by the remainder of the salsa.

Bake at 375ºF for 40 minutes. Sprinkle the remaining 2 cups of shredded cheese on top, and bake an additional 10 minutes, or until the cheese is nice and melted.

In a small bowl, sprinkle the beef cubes with salt and pepper and then toss with the 2 tablespoons of flour. Heat a dutch oven or a pot with a lid over medium-high heat and add the olive oil. When hot, add the floured beef cubes and cook for about 5 minutes, or until golden brown. Remove the beef from the pot and set aside.

Add the onion, celery and bell pepper to the pot. Cook until softened and translucent, but not yet browning, about 5 minutes. Add the thyme and rosemary, squash, carrots,peaches, sweet potato, tomatoes, and beef broth. Bring to a boil, reduce heat to a simmer, add the beef back into the pot, along with any accumulated juices, and cover the pot. Cook over low heat for one hour, stirring occasionally.

Taste to check for seasoning, adding a few dashes of Worchestershire if desired, as well as additional salt and pepper as needed. Serve with fresh crusty bread for mopping up juices.